BUSINESS OPERATIONS

The owners have dropped the price again as they have other businesses that require their time. The current owners have been operating this well-established restaurant since 2006 as an Italian style steakhouse. They offer a wide variety dishes ranging from Italian to California Contemporary dishes. This rare opportunity not only offers the future ownership ample flexible seating for dining and banquets but also a unique setting along a major Northern California river.

Today's operation, after 18 years, still runs very smoothly. The restaurant operates on three different revenue streams; the bar (Type 47 liquor license), dining room, and banquet facilities.

BUSINESS PREMISES

The Bar: The total area is 1,020 sq. ft. room with a U shaped bar. It has seating at the bar with 15 stools and table seating inside the bar area for 35 people with water views. The room leads out to a 1,000 sq ft patio with seating for an additional 60 guests and the patio is very popular for warmer days. The regular customers tend to fill the bar daily. The bar revenue has always been solid and consistent.

The Dining Room: A 670 sq ft waterfront room overlooking a major river and harbor. This room also doubles as a banquet room as needed. It has a capacity of 60 people.

The Main Banquet room: A 2000 sq. ft. ballroom with 360 degree windows looks out over the park area to the south, the harbor and river to the west and the courtyard to the north. There are no other comparable venues within the area, so they are the primary venue for weddings, funerals, birthdays and parties. Banquets are the primary revenue generator for the business. Set labor and food costs allow for maximum profit for the restaurant.

Front Private room: This room is a 740 sq. ft. meeting room and accommodates smaller parties and group functions. It is also used for overflow dining and buffet lines. They host weekly meeting events such as the Lions and Rotary Clubs.

Future Operations: Future operators have the flexibility with the lease terms to operate how they see fit. They can operate it essentially as a banquet venue to maximize profits, or expand it to a 7-day a week breakfast, lunch and dinner venue. The extremely low rent gives the owner many options.